This bowl builds its depth the right way: sesame oil, ginger, and garlic bloom together before tomato paste deepens the color and rounds out the broth, then a long simmer with chicken broth and tamari pulls it all into something rich and savory. Tender rice noodles soak up every bit of that broth, while thin-sliced poached chicken thighs add heft and a jammy soft-boiled egg brings the classic ramen finish. A splash of rice vinegar keeps the whole pot balanced and bright, cutting through the richness without needing anything sweet to do the work. Torn nori and a scatter of scallions and sesame seeds on top give it that slurpable noodle-shop feel, right down to the last spoonful of broth. It's a satisfying, from-scratch bowl that fits neatly into an added sugar free kitchen without skimping on flavor.
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Bring a large pot of water to a boil. Cook the rice noodles according to package directions until tender but not mushy, typically 4–6 minutes. Drain, rinse under cold water to stop cooking, and set aside.
While the noodles cook, heat the sesame oil in a large pot over medium heat until shimmering. Add the white parts of the scallions, ginger, and garlic and cook, stirring frequently, until softened and fragrant, about 2–3 minutes. Watch the garlic closely so it doesn't brown.
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